Sourdough Cinnamon Rolls

Have you ever craved cinnamon rolls but wanted to make them yourself? These Sourdough Cinnamon Rolls are well worth checking out!

Combine the starter, water, salt, honey, oil and eggs in a mixer. Add the flour a cup at a time, allowing the mixer to incorporate the flour each time.
Continue adding flour until the dough cleans the sides of the mixing bowl. Start checking at 3 cups of flour. Knead for 10 minutes. The dough should not be sticky, but should be elastic and have stretch to it. Too much flour will make the rolls tough and not tender.
Take the dough out of the mixer and form it into a ball. Place it into a bowl big enough for the dough to double in size. If doing a long ferment, refrigerate for 1-3 days. Cover the bowl and let the dough rise somewhere warm until it nearly double.
Turn the dough onto the counter. Roll the dough into a rectangle, (about 15x10 inches). Spread a layer of butter over the dough and then sprinkle the coconut sugar and cinnamon all across the dough.
Roll the dough lengthwise into a log. Cut into 9 pieces using a sharp knife or slice with dental floss.
Place the rolls into an oiled 9x9 baking pan and let rise somewhere warm until nearly double in size. Bake at 350° for 20-25 minutes.
While cinnamon rolls are baking, whisk together frosting ingredients until smooth and creamy. Add milk to thin to desired consistency. Spread over warm cinnamon rolls and serve.